Curry and cawl

Yesterday I decided to make a proper curry for the first time for probably years. I browsed through Madhur Jaffrey's Ultimate Curry Bible, chose a recipe and bought all the spices I needed (rather than use the ones in my pantry marked Use by Apr 2003.)

I was busy grinding and grating when Husband wandered into the kitchen. 'I don't know why you're bothering,' he said. 'Curries made with (shop) paste are fine.' I waved my grater at him threateningly.

He changed his mind when we ate Shani Murgh Korma. 'This is yummy; you can taste all sorts of flavours.'

Younger Son and I agreed it was yummy - once you got past the numb mouth stage - it was very hot.

(Harvey just got confused and tried to eat my finger on the mouse! He is very apologetic now and nudging my elbow for cuddles.)

Tonight we're having cawl (Welsh stew). I'm sure most countries have their own stews but this is mine.

Brown cubed lamb, tossed in flour and seasoning, (I use neck fillet) in a little oil. Remove from pan. Soften chunks of onion, carrots, swede, parsnips and potato. Return meat to pan with 2 pints of lamb stock and lots of seasoning. I use a pressure cooker and cook it for about 16 minutes. Meanwhile wash and slice leeks and make dumplings (4 oz self-raising flour, 2 oz suet and water to mix) and put them in a large pan. Pour the cooked stew over the leeks, bring to the boil, add the dumplings and simmer for 20 minutes. Enjoy with crusty bread.